JP2013183649A - Method for producing oil-in-water emulsion - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an oil-in-water emulsion capable of using a wide milk raw material, excellent in milk taste and milk feeling even by a scarce milk raw material, and having moderate feeling of fat like fresh cream, and in the case of a foaming oil-in-water emulsion, excellent in viscosity, workability when whipping, foaming, shape retention, and outer appearance, and excellent in melting feeling in the mouth, palate feeling, milk taste, moderate feeling of fat, and milk feeling of a foaming product.SOLUTION: A method for producing an oil-in-water emulsion having, as raw material, oil and fat, milk protein, an emulsifier and water includes using milk protein and an emulsifier separately when preparing the oil-in-water emulsion. In more details, the method for producing the oil-in-water emulsion (B) includes previously preparing an oil-in-water emulsion (A), using oil and fat, an emulsifier and water excluding milk protein, and bringing the product to the oil-in-water emulsion (B) using milk protein followed by pasteurizing or sterilization processing the emulsion. The oil-in-water emulsion (B) is mixed with a milk fat-containing emulsion so as to make a milk fat/vegetable fat-containing oil-in-water emulsion.

Description

  The present invention relates to a cream that is an oil-in-water emulsion used for kneading pudding, bavarois, jelly, and the like, and a foamable oil-in-water emulsion (whipped cream) used in decorations such as cakes and sand The present invention relates to a method for producing an oil-in-water emulsion excellent in flavor.

In recent years, demands for quality (physical properties, physiological activity, flavor), safety and security for foods have become higher. The oil-in-water emulsion is not an exception, and the demand for flavor is particularly remarkable only because it is used in luxury goods such as Western confectionery and desserts.
Specifically, creams that are oil-in-water emulsions can be added to desserts such as pudding and jelly, used for kneading pudding, bavalore, jelly, etc. Foaming oil-in-water emulsions (whipped creams) that are used to decorate cakes, sand and the like after foaming are used.
Oil-in-water emulsions include fresh creams, compound creams, vegetable creams, raw milk, concentrated milk, oil-in-water emulsions containing nonfat milk solids, and the like.
These oil-in-water emulsions are mainly mixed with raw materials containing fats and oils, milk proteins, emulsifiers and water, pre-emulsified, sterilized or sterilized, homogenized and cooled, or oils and fats, milk proteins, emulsifiers and water. Generally, a method of mixing raw materials containing, pre-emulsifying, homogenizing, sterilizing or sterilizing, re-homogenizing and cooling is generally employed.
Patent Document 1 is characterized by a good flavor, distribution and storage, characterized by deaeration treatment after aeration of inert gas in creams to lower dissolved oxygen in the liquid, followed by heat sterilization. Although a method for producing creams with excellent emulsification stability at the time has been proposed, there is a problem that an inert gas ventilation device and a separate defoaming treatment step are required, and the work is complicated.
In Patent Document 2, a method for producing an oil-in-water emulsion containing a micellar protein, having a median diameter of oil droplets of 0.3 to 5.0 μm and a fat content of 20 to 60% by weight, Gradually reducing the median diameter of the oil droplets contained in the oil-in-water emulsion to become the desired median diameter in the range of 0.3 to 5.0 μm. A characteristic method for producing an oil-in-water emulsion has been proposed, but a specific protein, a micellar protein, is used.
In patent document 3, in the homogenization process following the pre-emulsification process, using a rotary emulsifier, the homogenization process is performed at a high peripheral speed of 25 m / s or more. Although a method has been proposed, the expected flavor was not obtained.
In Patent Document 4, an oil-in-water emulsion composition comprising a step of heating and mixing an oil phase portion and an aqueous phase portion containing an oil raw material, a pre-emulsification step, a sterilization step, a homogenization step, and a cooling step. In a method for producing a product, an oil-in-water solution characterized by adding a first cream in a step of heating and mixing an oil phase part and an aqueous phase part, and adding a second cream after the step of pre-emulsifying Although the manufacturing method of the type | mold emulsion composition is proposed, the flavor which also anticipated this was not obtained.

JP 2004-201601 A JP 2006-304782 A JP 2009-118842 A JP 2010-081840 A

  An object of the present invention is to provide an oil-in-water emulsion having excellent milk taste and milk feeling and having a moderate fat feeling like fresh cream even when a wide range of milk ingredients can be used and there are few milk ingredients. In the case of a foamable oil-in-water emulsion, it has excellent viscosity, workability when whipped, foamability, shape retention, appearance, melted foam mouthfeel, texture, milky taste, moderate fatiness, The object is to provide an oil-in-water emulsion excellent in milk feeling.

In order to achieve the object of the present invention, the inventors of the present invention, in the pre-emulsification step for preparing an oil-in-water emulsion, use a milk protein and an emulsifier to stabilize the emulsification. The present invention has been completed based on the knowledge that the state of presence in the mold emulsion is greatly related to the flavor of the emulsion.
That is, the first aspect of the present invention is a method for producing an oil-in-water emulsion using oil, fat, milk protein, emulsifier and water as raw materials. When preparing an oil-in-water emulsion, the milk protein and the emulsifier are separately used. This method comprises preparing an oil-in-water emulsion (A) using oils and fats, an emulsifier and water, excluding milk protein in advance, and then preparing an oil-in-water emulsion (B) using milk protein, and then sterilizing or This is a method for producing an oil-in-water emulsion (B) to be sterilized. Second, the oil-in-water type according to the first aspect, wherein the product temperature is 40 to 95 ° C. when the oil-in-water emulsion (A) is prepared using fats and oils, an emulsifier and water, excluding milk protein. It is a manufacturing method of an emulsion (B). The third is a method for producing the oil-in-water emulsion (B) according to the first aspect, wherein the emulsifier is at least one selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. 4th is a manufacturing method of the oil-in-water type emulsion (B) of the 1st description whose product temperature of the oil-in-water type emulsion (A) at the time of using milk protein is the range of 40-80 degreeC. 5th is a manufacturing method of the oil-in-water emulsion (B) of 1st description whose median diameter of the oil-and-fat particle | grains of the oil-in-water emulsion (B) before sterilization or sterilization processing is the range of 0.3-100 micrometers. It is. 6th is the manufacturing method of the oil-in-water emulsion (B) of 1st aspect whose median diameter of the fats and oils particle | grains of the final oil-in-water emulsion (B) is 0.3-5.0 micrometers. . 7th is a manufacturing method of the oil-in-water type emulsion (B) of any one of 1st-6th whose oil-in-water type emulsion (B) is foamability. Eighth is an oil-in-water emulsion containing milk fat / vegetable fat mixed with an oil-in-water emulsion (B) produced by the method according to any one of the first to sixth, is there. The ninth is the oil-in-water emulsion containing milk fat / vegetable oil according to item 8, wherein the oil-in-water emulsion containing milk fat / vegetable oil is foamable.

  To provide an oil-in-water emulsion that has excellent milk taste and milk feeling and has a good fat feeling like fresh cream, even if a wide range of milk ingredients can be used and there are few milk ingredients, especially fresh cream. In the case of foamable oil-in-water emulsions, it has excellent viscosity, workability when whipped, foamability, shape retention, appearance, melted foam mouthfeel, texture, milky taste, moderate fat It became possible to provide an oil-in-water emulsion excellent in feel and milkiness.

  The method for producing the oil-in-water emulsion (B) of the present invention comprises mixing raw materials containing fats and oils, milk proteins, emulsifiers and water, pre-emulsifying, sterilizing or sterilizing, homogenizing, cooling, or fats and oils , Protein, emulsifier and water-containing raw materials are mixed, pre-emulsified, homogenized, sterilized or sterilized, re-homogenized and cooled. When preparing an oil-in-water emulsion, milk protein and emulsifier The oil-in-water emulsion (A) is prepared using oils and fats, an emulsifier and water in advance, excluding milk protein, and then oil-in-water emulsion (B) using milk protein. Then, it is a manufacturing method of the oil-in-water emulsion (B) sterilized or sterilized.

In the method for producing an oil-in-water emulsion (A) of the present invention, an oil-in-water emulsion (A) is prepared using an oil, an emulsifier and water excluding milk protein in advance. An emulsifier is dispersed and dissolved into an aqueous phase, and an oil-dispersible emulsifier is dispersed and dissolved in a separately melted oil to obtain an oil phase. An oil-in-water emulsion (A) can be obtained by mixing an aqueous phase and an oil phase.
Examples of the mixing method include batch stirring and continuous stirring. Examples of batch agitation include four blades (Fuji Electric Co., Ltd.), TK homomixer (Primics Co., Ltd.), laboratory (Primics Co., Ltd.), and Claremix (M Technique Co., Ltd.). As continuous stirring, an in-line mixer (Silverson Machines, Inc), T.M. K. Examples include a pipeline homomixer (Plymix Co., Ltd.) and a colloid mill (Iwaki Co., Ltd.).
Examples of the emulsification and atomization treatment as a mixing method other than stirring include a homogenizer (Sanwa Machinery Co., Ltd.) and a high-pressure homogenizer.
It is preferable that the product temperature when preparing the oil-in-water emulsion (A) is in the range of 40 to 95 ° C, more preferably in the range of 50 to 80 ° C, still more preferably in the range of 55 to 70 ° C. To implement. If the product temperature is too low, oil and emulsifier crystals will precipitate, making the emulsification unstable, and preventing the milk protein from dispersing and dissolving in the next step. On the other hand, if the product temperature is too high, when using granular or powdered milk raw materials, the milk protein in the next stage becomes lumpy when it is dispersed and dissolved, resulting in poor workability or milk protein heat. Emulsification may become unstable due to denaturation. Further, it takes time to adjust the temperature to an appropriate product temperature to disperse and dissolve the milk protein in the next step, which is not preferable.

In the present invention, the oil-in-water emulsion (A) is prepared using an oil and fat, an emulsifier and water excluding milk protein in advance, and the emulsifier is selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. The above is preferable.
Examples of the water-dispersible emulsifier include enzyme-treated lecithin, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, sucrose fatty acid ester, and polyoxyethylene sorbitan fatty acid ester, which are preferably used in a colloidal state dispersed in water.
Examples of the oil-dispersible emulsifier include lecithin, sorbitan fatty acid ester, monoglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and are used in a colloidal state dispersed in oil. preferable.

  In the present invention, the emulsifier is at least one selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. The amount of the water-dispersible emulsifier and the oil-dispersible emulsifier used is an oil-in-water emulsion (B). 0.05-2 weight% is preferable with respect to the whole, More preferably, it is 0.05-1.5 weight%, More preferably, it is 0.05-1.2 weight%. When there are few usage-amounts of a water dispersible emulsifier and an oil dispersible emulsifier, the emulsification stability of an oil-in-water emulsion (B) will worsen. On the other hand, if the amount is too large, the emulsifier taste is exhibited and the flavor is deteriorated.

In the present invention, an oil-in-water emulsion (A) is prepared using an oil and fat, an emulsifier and water, excluding milk protein in advance, and then converted into an oil-in-water emulsion (B) using milk protein. This is a method for producing an oil-in-water emulsion (B) to be sterilized.
And in this invention, it is preferable that the median diameter of the oil-fat particle | grains of the prepared oil-in-water emulsion (A) is 0.3-500 micrometers, More preferably, it is the range of 0.5-50 micrometers, More preferably, it is the range of 0.8-10 micrometers. If the median diameter of the fat and oil particles is too small, there is no problem in itself, but an effect commensurate with it cannot be obtained even though a large amount of energy needs to be applied to make the particle small. Conversely, when the median diameter of the fat and oil particles is too large, the fat and oil particles are united to form a phase of an oil phase and an aqueous phase, and the state of the oil-in-water emulsion (A) is a conventional preparation method. Therefore, it is difficult to obtain the effect of the present invention.

In this invention, after preparing an oil-in-water emulsion (A), it is necessary to use milk protein as an oil-in-water emulsion (B), and to sterilize or sterilize after that.
As a method for obtaining an oil-in-water emulsion (B) using milk protein, the same mixing and emulsification methods as in the oil-in-water emulsion (A) can be adopted, and batch stirring and continuous stirring can be exemplified.
As the milk protein to be used, both a milk raw material in which the milk protein is present in a dispersed / dissolved state and a milk raw material in which the milk protein is granular or powdery can be used.
Examples of the milk raw material in which the milk protein is present in a dispersed / dissolved state include raw milk, cow milk, skim milk, skim concentrated milk, fresh cream, concentrated milk, sugar-free condensed milk, and sweetened condensed milk.
Milk protein in the form of granular or powdered milk protein includes whole milk powder, skim milk powder, buttermilk powder, whey protein, acid casein, rennet casein, or caseins such as sodium caseinate, calcium caseinate, potassium casein, or total An example is milk protein.
In these milk raw materials, raw materials having relatively less milk fat than milk proteins are preferable. When a raw material containing a large amount of milk fat is used, it is difficult to obtain the effects of the present invention by forming new oil particles.
Raw milk, cow milk, skim milk, and skim concentrated milk are preferred as the milk raw material in which the milk protein is present in a dispersed / dissolved state.
As milk material in which the milk protein is granular or powdery, skim milk powder, buttermilk powder, whey protein, acid casein, rennet casein, casein such as sodium caseinate, calcium caseinate, potassium casein, or total milk protein is preferable. .

  In the present invention, the milk protein content is preferably 0.2 to 7% by weight, more preferably 0.3 to 6% by weight, and still more preferably, based on the entire oil-in-water emulsion (B). 0.3 to 5% by weight. When there is little content of milk protein, the emulsification stability of an oil-in-water emulsion (B) will worsen. On the other hand, if the amount is too large, flavor deterioration tends to occur during sterilization or sterilization.

  In the present invention, an oil-in-water emulsion (A) is prepared using an oil and fat, an emulsifier and water, excluding milk protein in advance, and then converted into an oil-in-water emulsion (B) using milk protein. Although sterilization is performed, the product temperature of the oil-in-water emulsion (A) when using milk protein is preferably in the range of 40 to 80 ° C, more preferably in the range of 50 to 75 ° C. More preferably, it is the range of 55-70 degreeC. If the product temperature is too low, the milk protein is difficult to disperse and dissolve. On the other hand, if the product temperature is too high, the added milk protein will be thermally denatured, resulting in poor flavor in the final product, and adversely affecting the emulsion stability of the final product.

  As the fats and oils used in the present invention, those that can be used for food can be widely adopted, such as rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, Examples include vegetable oils such as kapok oil, sesame oil, evening primrose oil, palm oil, shea fat, monkey fat, cacao fat, palm oil, palm kernel oil, and animal fats such as milk fat, beef fat, pork fat, fish oil, whale oil, etc. Examples thereof include single or mixed oils of the above fats and oils or processed oils and fats (curing points of about 15 to 40 ° C.) subjected to curing, fractionation, transesterification and the like thereof. In the present invention, any of the oils and fats exemplified above can be used.

As a method for producing the oil-in-water emulsion (B) of the present invention, an oil-in-water emulsion (A) is prepared using an oil, an emulsifier and water, excluding milk protein in advance in the preliminary emulsification step, and then milk protein. In this method, an oil-in-water emulsion (B) is used and then sterilized or sterilized, but the steps after the preliminary emulsification step can be carried out in the same manner as for producing general creams.
The sterilization or sterilization treatment is preferably sterilization from the viewpoint of storage stability.

  There are two types of sterilization treatment: indirect heating method and direct heating method. APV plate type UHT treatment device (manufactured by APV Co., Ltd.), CP-UHT sterilization device (Climati Package Co., Ltd.) Manufactured), Stork tubular type sterilizer (manufactured by STORK Co., Ltd.), Concer scraping type UHT sterilizer (manufactured by Tetra Pak Alpha Label Co., Ltd.), etc., but not particularly limited to these. Direct heating sterilizers include ultra-high temperature sterilizers (Iwai Kikai Kogyo Co., Ltd.), operation sterilizers (Tetra Pak Alfa Laval Co., Ltd.), and VTIS sterilizers (Tetra Pak Alfa Laval Co., Ltd.). UHT sterilizers such as Ragia UHT sterilizer (manufactured by Ragia Co., Ltd.), Paralyzer (manufactured by Pash and Silkeborg Co., Ltd.), and any of these devices may be used.

  It is preferable that the median diameter of the fat and oil particles of the oil-in-water emulsion (B) before sterilization or sterilization treatment of the present invention is in the range of 0.3 to 100 μm, more preferably in the range of 0.5 to 50 μm. More preferably, it is the range of 0.7-5.0 micrometers. If the median diameter of the fat and oil particles is too small, there is no problem in itself. However, although it is necessary to give a large amount of energy to reduce the oil particle, an effect commensurate with it cannot be obtained. Conversely, if the median diameter of the fat and oil particles is too large, coalescence between the fat and oil particles tends to occur during sterilization or sterilization treatment, and the emulsification becomes unstable.

  The median diameter of the fat particles of the oil-in-water emulsion (B) of the final product after sterilization or sterilization treatment of the present invention is preferably in the range of 0.3 to 5.0 μm, more preferably 0.5 to 3. The range is 0.5 μm, and more preferably 0.5 to 3.0 μm. If the median diameter of the fat and oil particles is too small, when whipping, it becomes difficult to whipped, the shape retention of the whipped product becomes worse, or conversely the hardness of the whipped product becomes too hard, the stability of the physical properties after whipping It tends to cause problems with sex. On the other hand, if the median diameter of the fat and oil particles is too large, creaming will occur during storage, and the fat and oil particles will easily coalesce with each other, resulting in poor stability of the cream stock solution.

  The oil and fat content of the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention is 10 to 50% by weight, preferably 15 to 48% by weight, and more preferably 20 to 48% by weight. is there. If the oil / fat content is too high, the oil-in-water emulsion or the foamable oil-in-water emulsion tends to be bottling (plasticized state), and if it is too low, the oil-in-water emulsion has low viscosity and fluidity. Become scarce. And in the case of a foamable oil-in-water emulsion, foamability and shape retention tend to deteriorate.

Examples of the saccharide used in the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention include sucrose, fructose, glucose, lactose, maltose, invert sugar, trehalose, sugar alcohol, corn syrup, syrup, dextrin Can be illustrated. Sugar alcohols include monosaccharide alcohols such as erythritol, mannitol, sorbitol, and xylitol, disaccharide alcohols such as isomaltitol, maltitol, and lactitol, trisaccharide alcohols such as maltotriitol, isomaltolitol, and panitol, and oligosaccharide alcohols. Examples thereof include sugar alcohols having 4 or more sugars such as reduced starch saccharified product and reduced starch decomposed product.
And the lactose which coexists with milk protein is contained in the saccharide | sugar of this invention.
The amount of saccharide used is generally preferably 0.5 to 20% by weight, more preferably 0.5 to 10% by weight, further preferably 0.5 to 6% by weight, most preferably 0.5 to 4.5% by weight. preferable.

  For the oil-in-water emulsion or the foamable oil-in-water emulsion of the present invention, it is preferable to use a thickening polysaccharide. Examples of the thickening polysaccharide include gellan gum, xanthan gum, locust bean gum, pullulan, guar gum, One or more thickening polysaccharides selected from psyllium seed gum, water-soluble soybean polysaccharide, carrageenan, tamarind seed gum and tara gum are preferred, and gellan gum, xanthan gum, pullulan, guar gum, psyllium seed gum, water-soluble One or more thickening polysaccharides selected from soybean polysaccharides, carrageenan and tamarind seed gum are preferred.

For the oil-in-water emulsion or foamable oil-in-water emulsion of the present invention, it is preferable to use various salts, such as hexametaphosphate, diphosphate, sodium citrate, polyphosphate, sodium bicarbonate, etc. These are preferably used alone or in combination of two or more.
In addition, a fragrance, a colorant, a preservative and the like can be used as desired.

Furthermore, when expecting milky taste, milk fat containing emulsion can be mixed with the oil-in-water emulsion (B) of this invention, and milk fat and vegetation containing oil-in-water emulsion can be obtained.
The milk fat-containing emulsion of the present invention may be any emulsion as long as it contains milk fat, and examples thereof include fresh cream and compound cream. Moreover, the emulsion reconstituted in arbitrary fats and oils using milk, fresh cream, butter, butter oil, and animal and vegetable fats and oils may be used.
The oil-in-water emulsion (B) of the present invention and milk fat-containing emulsion are mixed, but the mixing ratio is arbitrary, and the timing of mixing may be any time as long as two emulsions are completed, Preferably, the milk fat-containing emulsion is mixed after the oil-in-water emulsion is homogenized and cooled.

The method for producing an oil-in-water emulsion (B) of the present invention is a method in which a milk protein and an emulsifier are separately used when preparing an oil-in-water emulsion. The oil-in-water emulsion (A) is used to prepare an oil-in-water emulsion (B) using milk protein, and then sterilized or sterilized.
The conventional production method is a method that uses milk protein and an emulsifier at the same time, and it is not a speculative area, but by adopting the method of the present invention, in an oil-in-water emulsion compared to the conventional method, There will be a lot of milk protein on the water phase side, which gives the oil-in-water emulsion, which is the effect of the present invention, a moderate fat feeling such as milky taste, milky feeling, and fresh cream. I think that is possible.

  EXAMPLES The present invention will be described in more detail with reference to the following examples, but the spirit of the present invention is not limited to the following examples. In the examples, “%” and “part” mean weight basis. The results were evaluated by the following method.

Evaluation Method of Oil-in-Water Emulsion Viscosity, bottom test (stability of emulsified state of oil-in-water emulsion) and oil particle size were evaluated. The method is
Viscosity: The viscosity of the oil-in-water emulsion was measured with a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) under the conditions of No. 2 rotor and 30 rpm.
Botte test: 50 g of an oil-in-water emulsion was taken in a 100 ml beaker, incubated at 20 ° C. for 2 hours, and then checked for the presence or absence of boiling when stirred for 5 minutes.
Fat and oil particle diameter: Using a laser diffraction particle size distribution measuring device (SALD-2200, manufactured by Shimadzu Corporation), the oil-in-water emulsion is diluted to a measurable range with distilled water, and is output as data after measurement. The oil and fat particle diameter was determined as a median diameter of 50% cumulative diameter, 25% cumulative diameter, and 75% cumulative diameter.

・ Evaluation method when foaming an oil-in-water emulsion: Whip time: 1 kg of an oil-in-water emulsion is whipped with a Hobart mixer (MODEL N-5, manufactured by HOBART CORPORATION) 3rd speed (300 rpm) to obtain an optimum bubble state Time to reach.
Overrun (%): [(weight of a fixed volume of oil-in-water emulsion) − (weight of oil-in-water emulsion after a fixed volume of bubbles)] ÷ (weight of oil-in-water emulsion after a fixed volume of bubbles) ) × 100
Shape retention: The change in shape when the artificial foam is stored at 15 ° C. for 24 hours is evaluated. Evaluation was made in three stages: “good”, “slightly bad”, and “bad”.

Flavor evaluation method Evaluate the mouth of foamed cream, texture, texture, milky taste, moderate fat feeling, milky feeling Five-step evaluation 5; Good 4; Slightly good 3;
2; Somewhat bad 1; Bad

・ Evaluation method assuming the addition or kneading of oil-in-water emulsions Oil-in-water emulsions that are added to desserts such as pudding and jelly, and are used for kneading pudding, bavaria, jelly, etc. Eat cream directly and evaluate milky taste, moderate fat feeling, milk feeling Five-point evaluation 5; Good 4; Slightly good 3;
2; Somewhat bad 1; Bad

Example 1
Sucrose fatty acid ester (HLB5), a water-dispersible emulsifier, is added to 65.43 parts of hot water at 70 ° C. (including hot water in which 0.2 parts of sodium hexametaphosphate and 0.02 part of sodium bicarbonate are dissolved in 100 g of hot water). Disperse to form an aqueous phase (1).
Separately, 30 parts of palm kernel oil (melting point: 28 ° C.) is heated and melted, and 0.2 part of lecithin, which is an oil-dispersible emulsifier, is dissolved and dispersed therein to obtain an oil phase (1).
A water phase (1) is charged into a 40 L tank, an oil phase (1) is further added, a four-blade blade (Fuji Electric Co. Ltd.) is used as a stirrer, and a rotational speed of 572 rpm at 70 ° C. for 30 minutes. The mixture was stirred to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
The composition of the aqueous phase (1) and the oil phase (1) is summarized in Table 1.
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 2.

Table 1 shows the composition of the water phase (1, 2, 3) and the oil phase (1, 2, 3) of Examples 1 to 13.

Example 2
The same water phase (1) and oil phase (1) as in Example 1 were prepared, the water phase (1) was charged into a 40 L tank, the oil phase (1) was further added, and the four-blade (Fuji) was used as a stirrer. Electric Co .. Ltd.), mixing and stirring at 70 ° C. for 30 minutes at a rotation speed of 572 rpm, and then homogenizing with a homogenizer (Sanwa Machinery Co., Ltd.) at a homogenization pressure of 4 MPa to carry out the atomization treatment. And an oil-in-water emulsion (A) was obtained. After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 2.

Example 3
The same water phase (1) and oil phase (1) as in Example 1 were prepared, the water phase (1) was charged into a 20 L stainless steel container, the oil phase (1) was further added, and a TK homomixer ( Primix Co., Ltd.) was used and mixed and stirred at 8000 rpm for 30 minutes at 70 ° C. to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 2.

Example 4
A water phase (1) and an oil phase (1) similar to those in Example 1 are prepared, and the water phase (1) is charged into a 20 L stainless steel container, and the oil phase (1) is further added. Co., Ltd.) was used and mixed and stirred at 22,000 rpm at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 2.

The results of Examples 1 to 4 are summarized in Table 2.

Example 5
Sucrose fatty acid ester (HLB5) 0 which is a water-dispersible emulsifier in 50.355 parts of hot water at 70 ° C. (including hot water in which 0.06 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate were dissolved in 100 g of hot water) Disperse 2 parts into the aqueous phase (2).
Separately, 10 parts of palm kernel oil (melting point 28 ° C.), 15 parts of hardened oil (palm fractionation oil) (melting point 36 ° C.), 20 parts of hardened oil (rapeseed / palm mixture) (melting point 31 ° C.) The oil dispersible emulsifier, 0.2 part of lecithin, 0.15 part of sorbitan fatty acid ester (HLB5.1), 0.015 part of sorbitan fatty acid ester (HLB4.9) was dissolved and dispersed in the oil phase (2). And The formulation of the water phase (2) and the oil phase (2) was described above but is summarized in Table 1.
A water phase (2) is charged into a 20 L stainless steel container, and an oil phase (2) is further added. A TK homomixer (Primics Co., Ltd.) is used as a stirrer, and the mixture is stirred at 70 ° C. for 30 minutes at a rotation speed of 8000 rpm. An oil-in-water emulsion (A) was obtained. After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 3.

Example 6
The same aqueous phase (2) and oil phase (2) as in Example 5 were prepared, the aqueous phase (2) was charged into a 20 L stainless steel container, the oil phase (2) was further added, and a TK homomixer ( Primics Co., Ltd.), mixing and stirring at 8000 rpm for 30 minutes at 70 ° C., then homogenizing with a homogenizer (Sanwa Machinery Co., Ltd.) at a homogenization pressure of 4 MPa, An oil-type emulsion (A) was obtained. After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 3.

Example 7
The same aqueous phase (2) and oil phase (2) as in Example 5 were prepared, the aqueous phase (2) was charged into a 20 L stainless steel container, the oil phase (2) was further added, and a TK homomixer ( Primics Co., Ltd.), mixing and stirring at 8000 rpm for 30 minutes at 70 ° C., then homogenizing with a homogenizer (Sanwa Machinery Co., Ltd.) at a homogenization pressure of 4 MPa, An oil-type emulsion (A) was obtained. After adjusting the product temperature to 60 ° C., add 4 parts of skim milk powder, and mix and stir for another 30 minutes. ) This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 3.

Example 8
A water phase (2) and an oil phase (2) similar to those in Example 5 were prepared, the water phase (2) was charged into a 20 L stainless steel container, and the oil phase (2) was further added. Co., Ltd.) was used and mixed and stirred at 22,000 rpm at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 3.

The results of Examples 5 to 8 are summarized in Table 3.

Example 9
Sucrose fatty acid ester (HLB5) 0 which is a water-dispersible emulsifier in 50.355 parts of hot water at 70 ° C. (including hot water in which 0.06 part of sodium hexametaphosphate and 0.02 part of sodium bicarbonate were dissolved in 100 g of hot water) Disperse 2 parts to form aqueous phase (3).
Separately, 15 parts of palm kernel oil (melting point 28 ° C.), 15 parts of hardened oil (palm fractionation oil) (melting point 31 ° C.), 15 parts of hardened oil (soybean / palm mixture) (melting point 31 ° C.) The oil dispersible emulsifier, 0.2 part of lecithin, 0.15 part of sorbitan fatty acid ester (HLB5.1) and 0.015 part of sorbitan fatty acid ester (HLB4.9) are dissolved and dispersed in the oil phase (3). And The composition of the water phase (3) and the oil phase (3) was described above, but is summarized in Table 1.
A water phase (3) is charged into a 20 L stainless steel container, and an oil phase (3) is further added. Using a TK homomixer (Primics Co., Ltd.) as a stirrer, the mixture is stirred at 70 ° C. for 30 minutes at a rotation speed of 8000 rpm. An oil-in-water emulsion (A) was obtained. After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 4.

Example 10
The same aqueous phase (3) and oil phase (3) as in Example 9 were prepared, the aqueous phase (3) was charged into a 20 L stainless steel container, the oil phase (3) was further added, and a TK homomixer ( Primics Co., Ltd.), mixing and stirring at 8000 rpm for 30 minutes at 70 ° C., then homogenizing with a homogenizer (Sanwa Machinery Co., Ltd.) at a homogenization pressure of 4 MPa, An oil-type emulsion (A) was obtained. After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 4.

Example 11
The same aqueous phase (3) and oil phase (3) as in Example 9 were prepared, the aqueous phase (3) was charged into a 20 L stainless steel container, and the oil phase (3) was further added. Co., Ltd.) was used and mixed and stirred at 22,000 rpm at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 60 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 4.

Example 12
The same aqueous phase (3) and oil phase (3) as in Example 9 were prepared, the aqueous phase (3) was charged into a 20 L stainless steel container, and the oil phase (3) was further added. Co., Ltd.) was used and mixed and stirred at 22,000 rpm at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 50 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 4.

Example 13
The same aqueous phase (3) and oil phase (3) as in Example 9 were prepared, the aqueous phase (3) was charged into a 20 L stainless steel container, and the oil phase (3) was further added. Co., Ltd.) was used and mixed and stirred at 22,000 rpm at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion (A). After adjusting the product temperature to 70 ° C., 4 parts of skim milk powder was added and the mixture was further stirred for 30 minutes to obtain an oil-in-water emulsion (B). This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil emulsion (B) was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 4.

The results of Example 9 to Example 13 are summarized in Table 4.

Comparative Example 1
The same water phase (1) and oil phase (1) as in Example 1 were prepared, the water phase (1) was charged into a 40 L tank, the oil phase (1) was further added, and the four-blade (Fuji) was used as a stirrer. Electric Co., Ltd.) was used and mixed and stirred at a rotational speed of 572 rpm. At the same time as stirring was started, 4 parts of skim milk powder was added and mixed and stirred at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 5.

Comparative Example 2
The same water phase (1) and oil phase (1) as in Example 1 were prepared, the water phase (1) was charged into a 20 L stainless steel container, the oil phase (1) was further added, and a TK homomixer ( Primix Co., Ltd.) was used and mixed and stirred at a rotational speed of 8000 rpm, and 4 parts of skimmed milk powder was added simultaneously with the start of stirring, followed by mixing and stirring at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 5.

Comparative Example 3
A water phase (1) and an oil phase (1) similar to those in Example 1 are prepared, and the water phase (1) is charged into a 20 L stainless steel container, and the oil phase (1) is further added. Co., Ltd.), and mixed and stirred at a rotational speed of 22000 rpm. At the same time as starting stirring, 4 parts of skim milk powder was added and mixed and stirred at 70 ° C. for 30 minutes to obtain an oil-in-water emulsion. This was directly steam sterilized at 144 ° C. for 4 seconds with a sterilizer manufactured by Iwai Machine, cooled to 78 ° C., homogenized at a homogenization pressure of 5 MPa, further cooled, and then aged at 5 ° C. for 24 hours to obtain the final product in water. An oil-type emulsion was obtained. The particle size distribution of the sample at each stage was measured (Shimadzu particle size distribution analyzer SALD2200).
70 kg of granulated sugar was added to 1 kg of an oil-in-water emulsion after aging for 24 hours and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 5.

Reference example 1
A fresh cream having a milk fat content of 42% (trade name: Takanashi Specialty Hokkaido Pure Fresh Cream 42) was evaluated in the same manner as in Example 1. These evaluations are summarized in Table 5.

The results of Comparative Examples 1 to 3 and Reference Example 1 are summarized in Table 5.

Summary of Flavor Evaluation of Examples 1 to 13 and Comparative Examples 1 to 3 and Reference Example 1 The present invention is to evaluate the flavor, mouthfeel, texture and texture of fresh cream and oil-in-water emulsion. In the detailed analysis, in addition to the conventional evaluation of milky taste and milky feeling for fresh cream, we found a flavor evaluation item that moderate fatness induces milky taste and milky feeling.
As shown in Examples 1 to 13, even when the fats and oils are only the use of vegetable oils and fats, by adopting the production method of the present invention, the fatness, milky taste, and milkiness that are closer to the cream are better. I was able to get.
Summarize the taste evaluation individually and speak; the effect of the pre-emulsification method is small, and the type and fat content of the oil used is affected. Tissue / texture: The effect of the pre-emulsification method is not a little, and the fat and oil particle size should be reduced. Milky taste: It is greatly influenced by the pre-emulsification method and is linked to a good fat feeling. Moderately good fat feeling: greatly influenced by the preliminary emulsification method, which is also a new finding of the present invention. Milky feeling: The influence of the pre-emulsification method is greatly affected, and it is linked with a good feeling of fat.
Specific evaluation is as presented in Tables 2 to 5 above.

Examples 3 and 4 and Comparative Example 2 and Comparative Example 3 oil-in-water as a study assuming the use for addition of desserts such as pudding and jelly, and kneading of pudding, bavaria and jelly The mold emulsion was directly eaten, and the milky taste, moderate fat feeling, and milk feeling were evaluated.
These results are summarized in Table 6.

Example 14
80 parts of an oil-in-water emulsion of Example 3 cooled to 5 ° C. and aged for 24 hours, and a fresh cream with a milk fat content of 42% (product name: Takanashi Specialty Hokkaido Pure Fresh Cream 42) 20 70 kg of granulated sugar was added to 1 kg of the mixture, and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 7.
Example 15
80 parts of an oil-in-water emulsion of Example 4 cooled to 5 ° C. and aged for 24 hours, and a fresh cream (trade name: Takanashi Specialty Hokkaido Pure Fresh Cream 42) with a milk fat content of 42% and a product temperature of 5 ° C. 20 70 kg of granulated sugar was added to 1 kg of the mixture, and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 7.
Example 16
30 parts of the oil-in-water emulsion of Example 3 which was cooled to 5 ° C. and aged for 24 hours, and a fresh cream (trade name: Takanashi Specialty Hokkaido Pure Fresh Cream 42) with a milk fat content of 42% and a product temperature of 5 ° C. 70 70 kg of granulated sugar was added to 1 kg of the mixture, and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 7.
Example 17
30 parts of an oil-in-water emulsion of Example 4 cooled to 5 ° C. and aged for 24 hours, and a fresh cream (trade name: Takanashi Special Hokkaido Pure Fresh Cream 42) with a milk fat content of 42% and a product temperature of 5 ° C. 70 70 kg of granulated sugar was added to 1 kg of the mixture, and whipped by the above whipping method. Overrun and shape retention whipping analysis was performed according to the above method. The flavor of the whipped cream was evaluated. These results are summarized in Table 7.
These results are summarized in Table 7.

The results of Examples 14 to 17 are summarized in Table 7.

  The present invention relates to a method for producing an oil-in-water emulsion. More specifically, the present invention is used for creams that are oil-in-water emulsions used for kneading pudding, bavarois, jelly, etc., decorations such as cakes, sands, etc. The present invention relates to a method for producing an oil-in-water emulsion excellent in flavor, which is used as a foamable oil-in-water emulsion (whipped cream).

Claims (9)

A method for producing an oil-in-water emulsion using oils, milk proteins, emulsifiers and water as raw materials, wherein a milk protein and an emulsifier are separately used when preparing an oil-in-water emulsion. An oil-in-water emulsion (A) is prepared using an oil and fat, an emulsifier and water, and then an oil-in-water emulsion (B) is prepared using a milk protein, followed by sterilization or sterilization. The production method of (B). The oil-in-water emulsion (1) according to claim 1, wherein the oil-in-water emulsion (A) is prepared in the range of 40 to 95 ° C using oils and fats, an emulsifier and water, excluding milk protein. The production method of B). The method for producing an oil-in-water emulsion (B) according to claim 1, wherein the emulsifier is one or more selected from a water-dispersible emulsifier and an oil-dispersible emulsifier. The manufacturing method of the oil-in-water emulsion (B) of Claim 1 whose product temperature of the oil-in-water emulsion (A) at the time of using milk protein is the range of 40-80 degreeC. The manufacturing method of the oil-in-water emulsion (B) of Claim 1 whose median diameter of the oil-and-fat particle | grains of the oil-in-water emulsion (B) before sterilization or a sterilization process is the range of 0.3-100 micrometers. The manufacturing method of the oil-in-water emulsion (B) of Claim 1 whose median diameter of the fats and oils of the final oil-in-water emulsion (B) is 0.3-5.0 micrometers. The method for producing an oil-in-water emulsion (B) according to any one of claims 1 to 6, wherein the oil-in-water emulsion (B) is foamable. An oil-in-water emulsion containing milk fat / vegetable oil obtained by mixing a milk fat-containing emulsion with the oil-in-water emulsion (B) produced by the method according to any one of claims 1 to 6. The oil-in-water emulsion containing milk fat / vegetable oil according to claim 8, wherein the oil-in-water emulsion containing milk fat / vegetable oil is foamable.